Lemon Water Ice

Method

1. 1

   If using a canister-style ice cream maker, freeze canister for at least 24 hours. Place 8 1/2 by 4 1/2-inch loaf pan in freezer.

2. 2

   Zest 1 teaspoon lemon zest from 1 lemon. Finely chop zest and set the 1 teaspoon zest aside and reserve.

3. 3

   Using a very sharp knife, cut away peel and pith from all lemons; discard peel and pith or save for another use. Chop lemon flesh (you should have 3 cups chopped fruit); discard seeds.

4. 4

   In the bowl of a food processor, add prepared lemon flesh, 1/2 cup water, sugar, and salt, and process until very smooth, about 1 minute. Strain lemon mixture through fine-mesh strainer into large bowl or liquid measuring cup, pressing on solids to extract as much liquid as possible; discard any remaining solids. Whisk in remaining 1 1/2 cups water to strained liquid.

5. 5

   Transfer lemon mixture to chilled ice cream maker insert. Churn until mixture has consistency of grainy soft serve, 15 to 25 minutes. Add 1 teaspoon lemon zest in the final 1 minute of churning to incorporate into water ice.

6. 6

   Transfer water ice to chilled loaf pan. Cover and freeze for at least 1 hour or up to 1 month. Serve. (If water ice is too firm to scoop, let sit at room temperature for 5 to 10 minutes before serving.)

Nutrition

calories

306 kcal

fatContent

1 g

fiberContent

7 g

sugarContent

62 g

sodiumContent

62 mg

proteinContent

3 g

cholesterolContent

0 mg

carbohydrateContent

81 g

saturatedFatContent

0 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

Reviews